Cream sugar and butter. Add eggs.

Mash bananas with fork. Add to creamed mixture.

Sift baking powder and soda with flour.

Add flour and sour milk alternately, starting and ending with flour, stirring after each addition.

Add vanilla.

Spread evenly in two lightly greased round layer dishes, filling less than half full. If intending to remove cakes from dishes, line dishes with wax paper. (For cupcakes, line small custard cups with paper muffin liners, fill less than half full.)

Let batter stand 10 minutes before microwaving.

Microwave each layer 4 minutes on HIGH, or until edges pull away from sides of dish and centers are slightly moist, turning a quarter turn every minute. Microwave cupcakes 1 to 1 1/2 minutes on HIGH, or until slightly moist on top.

Cool in dish before removing or frosting. Yields: 2 (8-inch round) cakes plus 3-4 cupcakes